Daily Republican., 1887-12-02
oficiai Report ON Baking Powders,
BY PROF. HENRY LEFFMANN, NJ. D.
Of Philadelphia.
[ Especially made for the Annals ct
Hygiene

We have considered that o fair, i'm
partial and reliable report on "Bakin,
Powders" was much needed. beoau n
We nave recently noticed the claim 80
forth BY two prominent manufacturers
each, that thsirs was the ''only bakini
powder free from adulterAtion," and ii
each instance, among the list OF namel
given as authority for this claim, Wal
70 Dc found the name OF . prominent
new York chemist. Since It Is obvi
ousiy impossible that this chemis
should nave testified that each Of theg.
powders was the only one free from
sduiterstion, We felt that the claims se
I0ttn were unreliable, and that IL Wal
: clearly our duty 60 furnish the public
with reliable information on this Inn
portant question. We accordingly
bought from one Of our largest and
niost reliable grocery stores one pack.
age, or bottle, each Of the follow ne
po wders, which, we were informed,
were In most demand:
/. Rumford Yeast Powder,
2. Royal Baking Powder.
3. Peerless Baking Powder.
4. Sea Foam Baking Powder.
These powders were removed from
tne boxes or bottles in which they were
bought, placed In packages, with no
marks, save the numbers from to 4 Gin
Inc ofGer above eiven), and sent to
froi. henry Lehman, who was re
quested 10 asalyze. them and make his
report by numbers. 1t will be observed
thai he did not know, and had no means
OF knowing, what powders he was ex.
nmining.
We will FIRST publish Prof. Lsffmaun' g
report, and then make our comments
thereon.
Commonwealth OF Pennsylvania.
Boa.d OF Northumberland of
Hygiene, and food inepector.
H. Lehman, M. D., Inspector.
PHILADELPHIA, Pa, Aug. 2, 1887.
LEAR DoCToR;-I transmit herewith
the result of the examination OF the
four samples OF baking powder. To
avoid repetition, / may observe that
baking powders are mixtures of baking
SODA, (bicarbonate OF sods, sodium acid
carbonate), with some vegetable acid or
acid salt. In practice, tartario acid
cream of tartar, acid phosphate and
alum are used. The most approved
baking powders are those made with
either cream of tartar or acid phos.
phates. Some fine insoIuble powder
(starch) lie generally added to make the
mixture keep we'll. Although there ia
no positive evidence to show that al um
powders are unwholesome, yet the use
OF such powders is TO be discouraged.
They are, to soy the least, put on the
market ss cheap substitutes for the
higher GLASS articles.
No. l. Phosphate Powder-No Alum
No Ammonia. Corn Starch.
No. 2. Tartrate PowdeT-No Alum.
Contains Ammonia. Corn Starch,
NO. 3. Alum Powder-Corn and Po-
tsto Starch. Contains Ammonia.
No. 4, Tartrate Powder-No Alum.
Corn Starch. No Ammonia.
Yours, HENRY LEPFMANN.
TO JOSEPH II. EDWARDS, M. d.
1t Will DO seen from the above report
that the "RumfOrd Yeast Powder"
holds position absolutely Its own, In
80 far as 1t Ia the only phosphate pow.
der or the market. Of course, physi |
clans all know that there are many
persons to whom the use of the phos |!
pilates would prove very beneficial, |
and therefore this powder may be |
recommended.
For the benefit OF those who did not |
see cur July iesue, we wish again TO
state that In all instances our examina
tioDs are made without any knowledge |
on the part OF the manufacturers that 1
snch examinations are contelnpla sd. |
The goods Will always be bough. In
open market, and the reports will bo %
accurate as science can make them II
From Annals OF Hygiene, Sept, 1887.